This dish is full proof! So easy and only 4 ingredients. My husband, Colby “The Cheese” lovessssssssss this. It’s completely man-proof. Make. It. Now.
1/2 cup of Dijon mustard
1/4 cup maple syrup
1 tablespoon of rice wine vinegar (any vinegar would work here really)
4 -8 packages of chicken thighs. **I used one package (4 thighs) because I was just making this for The Cheese and I for one night, but this sauce makes PLENTY for 2 packages (about 8 chicken thighs), which works GREAT for leftovers!
Pre-heat oven to 425 degrees.
**Do yourself a favor and before making the sauce, pour a tiny bit of oil into your measuring cup and spread it around. This will keep the syrup from sticking to the glass and it will pour out easily.
Measure the 1/4 cup of maple syrup in your glass measuring cup.
Measure out 1/2 cup of Dijon mustard and add it to the measuring cup.
Pour in the 1 tsp of rice wine vinegar. That’s ma hand y’all.
Whisk everything together.
Put the chicken thighs in a glass casserole dish and salt and pepper them. You can do both sides, but I get lazy and do one side. This sauce is SO flavorful that it doesn’t need much help.
Pour the sauce over the chicken thighs and turn the chicken thighs over so that they are fully coated.
Cook for 40 minutes or until the chicken reaches 165 degrees.
When you take it out it will look like thisssssssssssssssssssss…
Nom nom nom.
Put it on a plate and pourrr the sauce over the top.
This pairs really well with a salad and brown rice, but I made this tonight and paired it with roasted veggies (carrots and cabbage) that I had leftover from last week. I ALWAYS have leftover carrots and veggies, and this is the perfect meal to pair them with.